A cross between fudge, a brownie and light as air marshmallows, these completely flour-less brownies are rich and chocolaty without any guilt. I’ve been using a lot of almond flour lately and wanted to see what would happen if I just plain didn’t use it. I have made tons of sweet potato brownies without flour, so why not pumpkin?! The result was delish!

Share this:

Chocolate Spice Pumpkin Brownies

Oh- and it is my favorite kind of recipe...a one-bowl wonder! Be sure your canned pumpkin and cashew butter are room temperature so that your coconut oil stays melted. Use any kind of sweetener you like. I am sure honey or maple syrup would be great, but I need to keep things lower glycemic, which is why I opt for zero-calorie sweeteners.

2 Responses to Chocolate Spice Pumpkin Brownies

Your email address will not be published. Required fields are marked *

Name *

Email *

Website

Comment

Erin Woodbury

I'm a happily married fitness freak and mom to three amazing, super-fit kids. My passion is creating original recipes and transforming unhealthy eats into healthy treats. I believe in balancing macro-nutrients as often as possible, and cooking to delight the ones I love in the cleanest, yummiest ways possible. As a nutrition coach, trainer and fitness instructor, I feel food is fuel, but it should also taste splendid, because after all, you only live once.